Pickled eggplants with olive oil and herbs

Pickled eggplants with good olive oil, garlic and fresh parsley. A hearty treat on bread, on a buffet or just as a small snack.
Easy to prepare and no cooking or baking is required.

Pickled eggplants – how does it actually work?

To make delicious antipasti from eggplants, you can pickle them in oil, for example. Like in this recipe.
To do this, the eggplants must first be cut and salted. To make the eggplants lose their bitterness, they must be cured in the salt for a while.
Then they can be processed further. In this case, they are simply marinated in oil. To get the eggplants really aromatic in oil, parsley, garlic and a little vinegar are added.

Why do you salt eggplants before processing them?

As with many eggplant preparation methods, the eggplant is first cut into slices and salted in this recipe. The salt has an osmotic effect and draws fruit juice and bitter substances from the cut surface. The unpleasant bitter substances can then be easily washed off. If you salt the eggplant slices too briefly or too little, they can taste bitter and almost inedible.

Tip: Are you looking for more delicious eggplant recipes?

Do you really like eggplant? Then try these eggplant recipes from me:

• Karniyarik – stuffed eggplants Turkish style
• Kashke Bademjan, Persian eggplant dip
• Vegan anchovies, perfect for seasoning or as a side dish

More recipes for pickling and preserving

I love creating my own supplies. I ferment, boil or pickle. Here are some simple recipes that you can use to pickle your fruit or vegetables or otherwise preserve them:

• Elderflower vinegar, homemade, easy with 2 ingredients
• Elderflower and strawberry jam – enticing sweet summer joy
• Spruce salt – herbal salt made from foraged, young spruce tips
• Dandelion honey – vegan, foraged on the meadows and preserved!
• Spruce tip honey – homemade vegan forest honey
• Wild garlic paste – preserve the taste all year round
• Fermented garlic – spicy, perfect for refining many dishes

Pickled eggplants – delicious as part of a mezze platter

By the way, my pickled eggplants are excellent as part of a Mediterranean mezze. Together with other vegan appetizers, you can create a great summer buffet. Or simply dine in a cozy group. With a mezze platter, everyone comes together at the table and helps themselves to the various components according to their taste.

Show me your pickled eggplants

Feel free to follow me on Instagram or Facebook. And I’ll be delighted if you make my pickled eggplants and post a photo of it. It’s best if you tag my account in it too. Because I always find it really great and exciting to see how my recipes are prepared in other kitchens!

Ingredients for about 8 portions of pickled eggplant:

1 medium-sized eggplant
Salt
4 tbsp olive oil
2 tbsp white balsamic vinegar
1 garlic clove, very finely chopped
2 tbsp parsley, chopped (fresh or frozen)

Preparation:

1. Cut the eggplant into slices about 3mm thick and place in a sieve.
2. Salt the slices generously on both sides and leave to soak for at least 45 minutes or longer. Place the sieve in a bowl or in the sink so that the bottom does not drip.
3. Mix the remaining ingredients well with a whisk to create a homogeneous marinade.
4. Wash the eggplant slices under running water, then pat them dry with a kitchen towel.
5. The eggplant slices can now be thoroughly mixed with the marinade.
6. Let them sit in an airtight container in the fridge for at least 5 hours or overnight.

Pickled eggplants will last a few days in the fridge. So you can prepare them very well and preserve the fresh eggplant for longer by pickling it.

Enjoy your meal!